Christina I made this Vegan and Gluten-Free White Chocolate Mango Cake with my lovely mum very recently, for my husband’s birthday. I wanted to make something different and creative that I hadn’t made before, so I thought of a cake made of a white chocolate mousse with mango jelly, and kiwis, with a healthy and all-natural crust. We love it so much, it’s very pretty, delicious and with a very unique design.
It was my first time making vegan jelly for a cake and it turned out so good!
The chocolate filigree was mum’s idea. She’s so creative! We all loved it. Aren’t they cute?
The kiwis are heart-shaped! So romantic, because it’s for hubby’s birthday 🙂
The white chocolate cream tastes like a dream! For the making of it, we use cacao butter and we purchase it from buywholefoodsonline. Their products are really good and affordable. Buy it here.
If you liked this recipe, check out our Not For The Weak White Chocolate Vanilla Vegan Rainbow Cake. It’s the birthday cake George prepared for my day and it’s so amazingly delicious and beautiful. You’ll love it!
Vegan & Gluten-Free White Chocolate Mango Cake
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Ingredients
CRUST INGREDIENTS
- 2 1/2 cup almond flour
- 3/4 cup oat flour
- 1/4 cup extra-virgin cold pressed coconut oil, melted
- 8 Medjool dates, pitted and soaked
- 1/3 tsp sea salt
WHITE CHOCOLATE CREAM INGREDIENTS
- 800 ml full-fat coconut milk, 2 cans
- 2 1/2 tsp agar-agar powder
- 1/3 cup raw sugar, more if desired
- 1/2 cup raw cashews, soaked overnight or boiled for 30 minutes
- 4 tsp pure vanilla extract
- 200 g cacao butter
3 kiwis, peeled and sliced into 0.5 cm slabs and shaped into hearts
MANGO JELLY
- 1 large ripe mango, 500 g
- 2 tsp agar powder, 5 g
- 3 tbsp raw sugar
- 1 small lemon's freshly squeezed juice
CHOCOLATE FILIGREE
- 100 g dark chocolate
Instructions
WHITE CHOCOLATE CREAM INSTRUCTIONS
- Prepare the cream at least 5 hours before starting to make the cake.
- Combine the coconut milk, agar-agar powder and raw sugar in a saucepan and stir vigorously. Bring to a boil over medium heat and then reduce to a simmer, maintaining it for 15 minutes. Don’t let the heat be too high or the coconut milk will boil over.
- Pour the mixture into a metal bowl and freeze for around 60 minutes, uncovered.
- Transfer the mixture into a high-speed blender and add the cashews and the vanilla extract to it. Blend until very smooth.
- Transfer to the metal bowl an chill in the refrigerator for at least three hours before using it.
- Melt the cacao butter in a double boiler.
- Let the cacao butter cool down a bit before pouring into the vegan cream. I placed the bowl in a cold water bath for a few minutes. You don’t want it to go solid again, so don’t over-cool it!
- Mix the cream well and place in the fridge for further cooling.
CRUST INSTRUCTIONS
- Preheat the oven to 170ºC / 330ºF.
- Once the cream is done, in a food processor, combine almond flour, oat flour, coconut oil, dates, salt, and vanilla. Process until the mixture is moist and sticky.
- Line the inside of a round 8-inch cake pan with parchment paper. Cover the inside of the cylinder walls and bottom with paper so that the cake can slide out easily once it’s ready. This step is very important, don’t skip it.
- Press the crust mixture firmly into the cake pan. Pierce the crust with a fork to prevent air pockets.
- Bake on the middle rack of the oven for 10 minutes. Let it cool completely before placing in the freezer.
- Cover and set in the freezer to firm up while you prepare the mango jelly. Take the crust from the freezer and proceed to place the kiwi heart-shaped slices along the edges (see photo).
- Now, with the help of a spoon, place the white chocolate cream on top, being careful not to damage the heart-shaped kiwis. Place it in the freezer to cool.
MANGO JELLY INSTRUCTIONS
- In a medium-sized pot, over medium-high heat, bring 500 ml of water to a boil. Then, add the agar powder slowly and stirring continuously. After one minute, add the sugar.
- Transfer the mixture to a high-speed blender and combine with the ripe mango. Blend until smooth.
- Pour the mixture back into the pot to boil for three more minutes. Remove from heat and add the lemon juice. Let it cool for half an hour.
- Take the cake pan from the freezer and pour the mango jelly on top. Place in the freezer again until the jelly is not liquid anymore (around 2-3 hours).
CHOCOLATE FILIGREE INSTRUCTIONS
- In a double boiler, melt the dark chocolate. On a parchment paper, proceed to create your desired chocolate filigrees. Place in the fridge to cool so they become solid.
- Once the cake is cooled enough, remove from the freezer and carefully remove the parchment paper from bottom and sides, before you place it on a cake plate. Decorate the cake with the chocolate filigrees. Enjoy!
Nutrition
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Made this and the flavor is amazing! Its also very festive-looking yay!